Parmesan Garlic Potatoes Recipe (Low FODMAP Diet)

Wait, garlic mashed potatoes? That’s right. Don’t worry: They’re flavoured with garlic oil instead of whole garlic, making them a safe low-FODMAP choice. These smashed potatoes are perfect as a side dish or in Turkey Shepherd’s Pie. Leave the thin, tender skins of the red potatoes intact to give this comforting side dish an extra helping of fibre.

Parmesan Garlic Potatoes Ingredients

YIELD: 4 SERVINGS

  • 1½ pounds (680 g) red potatoes (about 8 small), quartered, skin on
  • 1½ teaspoons kosher salt, divided
  • 2 tablespoons (28 ml) homemade garlic oil
  • 2 tablespoons (28 g) unsalted butter or margarine
  • ½ cup (40 g) shredded parmesan cheese
  • ¼ teaspoon freshly ground black pepper
  • ½ cup (120 ml) lactose-free or nondairy milk

Parmesan Garlic Potatoes Recipe Steps

  1. Place the potatoes in a large pot or Dutch oven. Add enough water to cover the potatoes.
  2. Stir in 1 teaspoon of the kosher salt. Bring to a boil, then reduce the heat, cover, and simmer for 25to 30 minutes until they pierce easily when you insert a paring knife.
  3. Meanwhile, pour the garlic oil into the bowl of a stand mixer. Add the butter, Parmesan cheese, the remaining ½ teaspoon kosher salt,
    and black pepper.
  4. Remove the potatoes from the heat and drain. Add them to the mixer
    bowl with the other ingredients and mix on medium speed until smooth.
  5. Slowly add the milk until the desired consistency is achieved. Serve hot.
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PARMESAN GARLIC SMASHED POTATOES Recipe (Low FODMAP)

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Wait, garlic mashed potatoes? That’s right. Don’t worry: They’re flavoured with garlic oil instead of whole garlic, making them a safe low-FODMAP choice. These smashed potatoes are perfect as a side dish or in Turkey Shepherd’s Pie. Leave the thin, tender skins of the red potatoes intact to give this comforting side dish an extra helping of fibre.

  • Author: Lowfodmap.com
  • Prep Time: 10
  • Cook Time: 25
  • Total Time: 35
  • Yield: 4 1x
  • Category: Dinner
  • Cuisine: Low FODMAP

Ingredients

Scale
  • pounds (680 g) red potatoes (about 8 small), quartered, skin on
  • 1½ teaspoons kosher salt, divided
  • 2 tablespoons (28 ml) homemade garlic oil
  • 2 tablespoons (28 g) unsalted butter or margarine
  • ½ cup (40 g) shredded parmesan cheese
  • ¼ teaspoon freshly ground black pepper
  • ½ cup (120 ml) lactose-free or nondairy milk

Instructions

  1. Place the potatoes in a large pot or Dutch oven. Add enough water to cover the potatoes.
  2. Stir in 1 teaspoon of the kosher salt. Bring to a boil, then reduce the heat, cover, and simmer for 25to 30 minutes until they pierce easily when you insert a paring knife.
  3. Meanwhile, pour the garlic oil into the bowl of a stand mixer. Add the butter, Parmesan cheese, the remaining ½ teaspoon kosher salt,
    and the black pepper.
  4. Remove the potatoes from the heat and drain. Add them to the mixer
    bowl with the other ingredients and mix on medium speed until smooth.
  5. Slowly add the milk until the desired consistency is achieved. Serve hot.

Nutrition

  • Serving Size: 4
  • Calories: 450
  • Fat: 21
  • Carbohydrates: 41
  • Protein: 20

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